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Topic: When to Use Fresh Hops (Read 6099 times)

So I harvested some hops that were ready to be picked from my 3 cascade vines yesterday, and I plan to use them today in an American Amber Ale. The recipe is pretty simple (6 gal). Just 2-row, Domestic light Munich, some British Medium Crystal, and a little carafa special III. I am shooting for an OG around 1.050 and about 45 IBUs coming from a 60 min shot of Magnum and some Glacier FWH. I was planning on using my 8.7 oz of fresh cascades for aroma. Would it be better if I used them at 5 min or 0 min? And am I right that wet hops are basically 75-80% water and so my 8.7 oz is more like 2 oz of dry hops?

jaybeerman

Yes you're right on the moisture content. I've used 5-6 times my regular addition size with good results. As far as the 5 or 0 minutes, it's my personal opinion that yes they're good at 5 and 0. cheers, j

Not accounting for hop age-related AA loss, Tinseth puts my beer at 45 IBU. I suppose the whole point of the "fresh hops" is to get aroma from them, so I think a flameout addition would make the most sense, though I would prefer to have enough hops for both. I am going to let them steep a good 5-10 min before I chill the wort (IC), to get the maximum effect.

Despite adjusting my mill from .03" to .035" to lower efficiency and aid in lautering, I still got 80% in this one (lautered like a dream, though, so I am keeping this setting), so I ended up at 1.059, which was a pinch higher than I had hoped for (1.054-1.057). But with 45 IBUs, I suppose a 1.059 OG is pretty appropriate. This was my first go at using Bru'n water, too, and I really liked it. Hopefully I struck the right balance.

The comment about chilling to 180 is excellent...never considered that. I know everyone says that you can dry hop with homegrown hops, but to be honest, I haven't had much luck. Last year, I split a batch in two -- same exact pale ale, with 3 gallons done without the dry hops and the other 3 gallons done with them. The latter came out a bit sour, and I was pretty careful with my sanitation. For what it's worth.

I just thought I would add that a club I am joining soon is doing a "low cost competition" where every beer has to be over 1.045 OG, at least 80% grain, and brewed with less than $17 worth of ingredients per 5 gallons (not including water or gas/electricity/propane). I deduced that this one is:

Never tried a fresh hopped beer but they should lend, for lack of a better word, a fresher or greener flavor. Drying hops will slightly oxidize the hops during the drying process therefore muting some of the fresh oils and resins. I would like to do a side by side tasting. Although it can be a challenge to estimate the appropriate amount of fresh hops to add vs. traditionally dried hops or hop pellets.

Never tried a fresh hopped beer but they should lend, for lack of a better word, a fresher or greener flavor. Drying hops will slightly oxidize the hops during the drying process therefore muting some of the fresh oils and resins. I would like to do a side by side tasting. Although it can be a challenge to estimate the appropriate amount of fresh hops to add vs. traditionally dried hops or hop pellets.

on the other hand, the same oxidation will enhance other flavours/aromas that we think of when we think of hops.